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home > recipes > soups > creamy leek and potato soup
A wonderful cold-weather soup and great for those who like a creamy soup without much cream! jennifer freedman Creamy Leek and Potato Soup (Potage Poireaux-Pommes de Terre) 1 1/2 pounds small boiling potatoes 2 leeks, white and tender green parts 3 tablespoons unsalted butter 1 1/2 quarts water Sea salt to taste 1 tablespoon heavy cream Handful of fresh chervil leaves or fresh flat-leaf parsley leaves, snipped with a scissors Freshly ground white pepper, for garnish 1. Peel, quarter, rinse, and drain the potatoes. Set aside. 2. Prepare the leeks: Trim the leeks at the root. Split them lengthwise for easier cleaning. Rinse well under cold running water, and then transfer to a bowl of cold water to soak for about 5 minutes. When all the grit has settled to the bottom of the bowl, remove the leeks and dry thoroughly. Chop coarsely and set aside. 3. In a medium-size stockpot, melt 2 tablespoons of the butter over low heat. Add the leeks and cook, stirring often, until tender but not browned, about 3 minutes. Add the water. Salt the water, and add the potatoes. Cover, and simmer gently for 35 minutes. 4. With a food processor, blender, or immersion mixer, process the soup until smooth. Return the soup to the pot, increase the heat to high, and bring to a boil. Skim any impurities that may rise to the surfase. Add the cream, and after a few seconds, add the remaining 1 tablespoon butter. 5. To serve, ladle the soup into warmed soup bowls and sprinkle with the herbs. Serve immediately, allowing guests to season with pepper to taste.

Creamy Leek and Potato Soup


average rating = 4 stars(4.00001 comment available)
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keyword: creamy
keyword: potato
ethnicity: french
recipes for soups
recipes by werd
Email Address:
(posted August 21, 1996)

A wonderful cold-weather
soup and great for those who like a creamy soup without much cream!

jennifer freedman

Creamy Leek and Potato Soup (Potage Poireaux-Pommes de Terre)

1 1/2 pounds small boiling potatoes
2 leeks, white and tender
green parts
3 tablespoons
unsalted butter
1 1/2 quarts water
Sea
salt to taste
1 tablespoon
heavy cream
Handful of fresh
chervil leaves or fresh flat-leaf parsley leaves, snipped with a scissors
Freshly ground white pepper, for
garnish

1.
Peel, quarter, rinse, and drain the potatoes. Set aside.

2. Prepare the leeks: Trim the leeks at the root.
Split them lengthwise for easier cleaning. Rinse well under cold running water, and then transfer to a bowl of cold water to soak for about 5 minutes. When all the grit has settled to the bottom of the bowl, remove the leeks and dry thoroughly. Chop coarsely and set aside.

3. In a medium-size stockpot,
melt 2 tablespoons of the butter over low heat. Add the leeks and cook, stirring often, until tender but not browned, about 3 minutes. Add the water. Salt the water, and add the potatoes. Cover, and simmer gently for 35 minutes.

4. With a
food processor, blender, or immersion mixer, process the soup until smooth. Return the soup to the
pot, increase the heat to high, and bring to a boil. Skim any impurities that may rise to the surfase. Add the cream, and after a few seconds, add the remaining 1 tablespoon butter.

5. To serve, ladle the
soup into warmed soup bowls and sprinkle with the herbs. Serve immediately, allowing guests to season with pepper to taste.


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from Pleasanton, Texas, United States wrote:6  4

I was looking for a Portuguese Potato Leek Soup and came across this recipe. That said, this is not similar in any way to the soups that I had in Portugal a couple of years ago and is not what I am in search of BUT it is an excellent recipe and I would h
4 starsAugust 12, 2003


 
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